Science General · Chemistry

Food Processing and Storage

2,379 Questions

Food processing and storage principles focus on preservation techniques, packaging methods, and preventing microbial contamination. These topics are essential for general science sections in various competitive examinations. Questions explore pasteurization, canning, chemical preservation, and safe food handling practices.

Food preservation methodsPasteurization techniquesFood packaging materialsMicrobial contamination preventionCryopreservation concepts

Food Processing and Storage Questions

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Substances used to preserve foods by lowering the pH are

  1. Vinegar and Citric acid

  2. Smoke and Irradiation

  3. Baking powder and Soda

  4. Salt and Sugar
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Vinegar and citric acids have low pH and decrease the pH of the food while adding. At low pH bacteria are not able to grow as their optimum pH is 6.5-7. Thus, they are used as preservatives in meat, poultry, jam, jellies, pickles etc.
So, the correct answer is option A.
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Food poisoning can be prevented by

  1. Avoid using expired food product

  2. Avoid using unpasteurized milk

  3. Avoid using unwashed fruits and vegetables

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Food poisoning is the condition in which there are certain substances in the food consumed that results in infection. The food contaminated with bacteria, parasites and viruses are the main sources for causing food poisoning. Food poisoning can be prevented by avoiding contaminated food or expired food product. The unpasteurized milk should not be consumed. The fruits and vegetables should be washed and then consumed. 

Thus, the correct answer is option D. 

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Apples are generally wrapped in waxed paper to

  1. Prevent sunlight from changing its colour

  2. Prevent aerobic respiration by checking the entry of oxygen

  3. Prevent ethylene formation that hastens ripening

  4. Make the apples look costly
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Ethylene is a plant hormone. It is also called as ripening hormone as it is responsible for ripening of fruits. Fruit ripening is accompanied by increase rate of respiration. Due to increased respiration, complex carbohydrates are broken down into simpler sugars and cell wall becomes soft. Hence, apples are generally wrapped in waxed paper to slow down the ripening process. Wrapped apples have low respiration rate and prevent ethylene formation. 

Thus, the correct answer is option C.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Apples coated with carbomethylchitosan remains fresh for

  1. $1\ month$
  2. $6\ months$
  3. $1\ year$
  4. $1\ year$ and $6\ months$
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Carbonmethylchitosan is the wax-like structure present on the apples like a coating structure. This wax coating is very important in apples because this coating maintains the freshness of apple for a long time is near about 6 to 8 months. This type of chitosan is made by treating the chitin shells and shrimps of other crustaceans with an alkaline substance like sodium hydroxide.
So, the correct option is '6 months'.

Multiple choice biology biotechnology and genetic engineering stds and infertility gm crops biotechnology

Dough kept overnight in warm weather becomes soft and spongy because of

  1. Cohesion

  2. Osmosis

  3. Absorption of carbon dioxide from atmosphere

  4. Fermentation
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. During the bread making fermentation process, yeast gives off carbon dioxide and produces enzymes that modify the physical properties of the dough. 

Multiple choice commercial applications global environmental change causes of resource depletion causes of greenhouse effect ozone layer depletion

Chlorofluorocarbons are not being used in refrigerators because they

  1. Increase temperature

  2. Cause allergic reactions

  3. Deplete ozone

  4. Both A and B
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Among the five layers of the earth's surface ozone is present in the stratosphere which absorbs UV radiation before it reaches the ground. The main cause of ozone depletion is manufactured paraffinated halogen chemicals especially CFCs, these compounds reach the stratosphere by winds, where they release halogen atoms through photodissociation and cause the breakdown of ozone into oxygen. The ozone hole formed due to this increase the exposure of direct UV rays on earth carrying the potential risk of skin cancer and other negative effects.

Hence, the correct answer is 'Deplete ozone'.

Multiple choice

Preservation of turmeric powder can be done by

  1. Pickling

  2. Drying

  3. Bottling
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Turmeric powder is preserved primarily by drying the turmeric rhizomes before grinding them into a fine powder. Removing moisture prevents the growth of mold and bacteria, allowing the spice to be stored safely for a long time.

Multiple choice

Food preservation method that removes water in order to kill bacteria.

  1. Drying

  2. Freezing

  3. Pasteurization

  4. Irradiation
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Drying, or dehydration, removes moisture from food, which prevents bacteria, yeast, and mold from growing since they need water to survive. Freezing slows down growth using cold temperatures, while pasteurization uses heat.

Multiple choice

Food preservation method where food is stored between 28 and 65 degrees F.

  1. Pasteurization

  2. Irradiation

  3. Refrigeration

  4. Fermentation
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Refrigeration keeps food cold (typically between 32 and 40 degrees Fahrenheit, though the broader range of 28 to 65 degrees covers cool storage) to slow down the growth of bacteria. Pasteurization and irradiation use heat and radiation, respectively, to preserve food.

Multiple choice

Food preservation method where food is heated to destroy pathogenic microorganisms.

  1. Pasteurization

  2. Canning

  3. Drying

  4. Fermentation
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Pasteurization is a process named after Louis Pasteur that applies mild heat to liquids, like milk or juice, to eliminate pathogens and extend shelf life without significantly altering the food's composition. Canning also uses heat but specifically involves sealing food in airtight containers.

Multiple choice

Food preservation method in which food is exposed to radiation.

  1. Pasteurization

  2. Irradiation

  3. Drying

  4. Freezing
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Food irradiation exposes food to ionizing radiation, such as gamma rays or electron beams, to kill bacteria, parasites, and insects. This process extends shelf life and improves food safety without making the food radioactive.

Multiple choice

Food preservation method in which the water cells of food are frozen.

  1. Pasteurization

  2. Irradiation

  3. Drying

  4. Freezing
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Freezing is the preservation method where water within the food cells is turned into ice, which effectively stops microbial growth and slows down chemical reactions. Other options like pasteurization use heat, while drying removes water entirely.